Turkey Meatballs Stuffed With Quail Eggs
On one of my Hawaiian Airlines flights to Honolulu, we were served a complimentary meal of turkey meatballs over a bed of rice, and it was delicious. So then I penciled the menu on my “to cook at home” list, with of course, some tweaks.
I previously prepared meatballs stuffed with boiled egg, so I thought this time, I’d make smaller meatballs stuffed with smaller eggs — like quail eggs. To complete the recipe, I thought of complementing the meatballs with a sweet and spicy sauce with some red bell peppers.
The end product was quite appetizing with some garlic fried rice on the side. (You can also serve them over a bed of steamed rice). I had some leftover meatballs which I then added to next day’s meal of spaghetti with mushroom and tomato sauce.
Talk about hitting two birds with one bullet.
1 lb, ground turkey
8-10 boiled quail eggs, depending on the size of your meatballs
1/2 cup sliced green onions
1/2 cup shredded carrots
2 tbsps soy sauce
Salt and pepper to taste
1 egg, beaten
1 cup, all-purpose flour
1 cup, breadcrumbs
5 cloves, garlic, peeled and crushed
1 cup, cubed red bell pepper
1 cup Thai sweet chili sauce
1 cup water
Olive oil for deep frying
- In a medium bowl, combine turkey, green onions, carrots, soy sauce, salt and pepper to taste, and mix well, using clean hands.
- Place about 2 tbsps of the turkey mixture on the palm of your hands and flatten. Place one quail egg in the center, then wrap the egg with the turkey mixture, forming a ball.
- Roll the meatball in flour, dip in the egg and finally roll in the breadcrumbs. Repeat process for the rest of the turkey mixture and quail eggs.
- In medium pan or wok, heat Olive oil over medium heat. Fry the meatballs in batches until they’re cooked and nicely browned. Remove from heat, drain excess oil and set aside.
- Prepare the sauce by heating a tablespoon of Olive oil in a medium pan. Add garlic and cook until golden brown.
- Add bell peppers and stir fry for about two minutes. Add water and bring to a quick boil.
- Reduce heat and add sweet chili sauce, stirring constantly for about two to three minutes.
- Place meatballs on a serving platter and pour the warm sauce over them.